INGREDIENTS
- 1 C. sugar
- 5 Tbsp. flour
- 1/2 tsp. cinnamon
- 4 C. fresh raspberries
- 1 1/3 Tbsp. butter
INSTRUCTIONS Mix flour, sugar and cinnamon together. Add raspberries and mix lightly. Pour raspberries into pastry-lined pie pan and dot with butter. Cover with top crust. Bake until crust is nicely browned and juice begins to bubble through slits in crust. Bake 35-45 mins at 425 degrees. I use this for raspberry and strawberry rhubarb pie. Recipe by Peggy
Peg's Favorite Recipes 
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